Filet Mignon Recipe
Ingredients
Filet Mignon
- 4 pieces Tenderloin 10 0z
- 1 1/2 teaspoon each salt and pepper to taste
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme or oregano
- 1 Tablespoon granulated onion
- 1 Tablespoon granulated garlic
- 2 tablespoons butter
Creamy Mushroom Sauce
- 2 tablespoons butter
- 2 shallots minced
- 4 garlic cloves mined
- 2-3 cups thinly sliced mushrooms
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/3 cup beef stock
- 1 cup cream 18% or 35%
- 1/2 teaspoon each salt and pepper to taste
- 1 tablespoon fresh rosemary leaves minced
Instructions
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Remove the Tenderloin 10 0z from the fridge and defrost if frozen.
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Preheat the oven to 375 degrees F.
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Preheat a heavy duty pan over medium high heat.
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Prepare the steak seasoning by mixing all ingredients together or use your favourite store-bought.
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Generously season each pieces of tenderloin on all sides with the seasoning and press it down firmly.
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Add butter to the pan and sear the tenderloin for 2 minutes per side. Make sure to sear the sides and edges as well for 1-2 minutes per side.
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Place the pan in the oven for 10-15 minutes until the desired internal temperature is reached.
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Remove the pan from the oven, and then remove the steaks from the pan on to a plate.
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Using the same pan, make the sauce.
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Add the butter, shallots, garlic and mushrooms.
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Sauté them together for 5 minutes over medium heat until the mushrooms have softened.
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Add in the mustard, Worcestershire sauce and stock to deglaze the pan.
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Cook the mixture together for 5 minutes until the stock has reduced.
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Then add in the cream and seasoning, and bring to a light simmer for 3-4 minutes until the sauce has thickened.
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To plate the filet mignon, add the steak to a plate, and drizzle generously with the mushroom sauce.
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Serve with Air fryer asparagus, some parmesan cheese and enjoy.
Recipe Notes
Filet Mignon Recipe Tips
- Thickness matters: Thin filets overcook easily; aim for 1½ inches. Use 6 ounces are the bare minimum size.
- Make sure to remove the steak from the fridge to avoid an undercooked center.
- When searing, don't over crowd the pan, the steak has to sear well.
- Make sure to sear the sides as well for maximum flavor.
- Always always use an instant-read thermometer.
- Rest the meat when the desired doneness is reached.
- For the sauce, make sure the mushrooms are well browned before deglazing.
- Avoid over simmering the cream, just simmer lightly for 5 minutes at most to develop the flavors.
- Spoon the cream over the meat rather than returning the meat into the pan.
- This is best served with vegetables, we have our Air Fryer Asparagus shown here.
- While we love a medium-rare steak, feel free to cook it to your liking.
Steak Temperature Guidelines
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
What is the best way to cook filet mignon?
Pan-searing followed by gentle finishing in the oven if the steak is above 8 ounces is the most reliable method. It creates a flavorful crust while preserving the steak’s tender interior.
Is filet mignon better with sauce?
Because filet mignon is lean and mild, it pairs exceptionally well with sauces, especially creaky sauces.
What mushrooms are best for mushroom sauce?
Cremini mushrooms provide rich, earthy flavor. Shiitake can be added for depth, but white button mushrooms alone are milder.
Can I make filet mignon ahead of time?
The mushroom sauce can be made ahead and reheated gently. Filet mignon itself should always be cooked fresh for best texture.
How do I keep filet mignon from drying out?
Avoid overcooking, use a thermometer, and rest the steak before slicing. Lean cuts lose moisture quickly if pushed past medium.
Can I grill filet mignon and still use mushroom sauce?
Yes. Grill over high heat, rest the steak, then finish with warm creamy mushroom sauce just before serving.
What should I serve with filet mignon?
Classic sides include mashed potatoes, roasted asparagus, green beans to balance the richness.
Best Substitutes for Filet Mignon
If filet mignon isn’t available or you want a more affordable option, these cuts work well:
- Top Sirloin Lean but flavorful, less tender but still excellent when cooked carefully
- Petite Tender (Teres Major) Often called the “poor man’s filet” is very tender, similar texture.
- Ribeye (for flavor lovers) Much more marbled, rich, beef-forward taste Not as tender, but very juicy
- New York Strip Balanced between tenderness and flavor Works well with creamy mushroom sauce When substituting, adjust cooking time and rest time to avoid overcooking lean cuts.
Is filet mignon better than ribeye?
It depends. Filet mignon is more tender, while ribeye has more flavor due to higher fat content.
Is filet mignon worth the price?
For special occasions or when tenderness is the priority, yes. It’s a luxury cut designed for refined dishes.
Can filet mignon be cooked well-done?
It can, but it’s not recommended. Well-done filet often becomes dry due to low fat content.
Why is filet mignon wrapped in bacon sometimes?
Bacon adds fat and flavor, helping keep the steak moist during cooking.